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Poster: William Tell Date: Nov 7, 2009 5:08am
Forum: GratefulDead Subject: Re: forum chili cook-off

Yeah, I should've explained more about that fact with tomatillos (acidity, blandness)...they really are just there for "substance/greenery" and it's the other spices/chiles that make the chili...you have to adjust carefully depending on the tomatillos you find at your market.

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Poster: vapors Date: Nov 7, 2009 1:36pm
Forum: GratefulDead Subject: Re: forum chili cook-off

At work I am responsible for ordering produce – our dc does 6000 meals a day. The variety of peppers available to us is quite good and we get tomatillos too but like you say they can often lack flavor. Picked too soon for shipping, alas. We do use local VT/NH produce seasonally. Apples are my thing now.

All in the cooking and seasoning (and sweetening)

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Poster: Misty Eastwood Date: Nov 7, 2009 2:17pm
Forum: GratefulDead Subject: Re: forum chili cook-off

Ya, I hear them apples on moosehead mountain can really brew up a mean ass cider. I used to grade apples and what a chore on the noodle that became. Like 300 varieties and grades. The best cover-up on tomatillos are young zebra heirlooms I discovered.

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